RASPBERRY COCONUT COOKIES
My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious. - June Brown, Veneta, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well. , Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour. , Bake at 350° for 12-14 minutes or until edges begin to brown. Cool completely on wire racks. , In a small bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 108mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT RASPBERRY COOKIES
A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference.
Provided by Martha Driedger
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
- Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 332.6 calories, Carbohydrate 44.4 g, Cholesterol 18.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 4.5 g, Sodium 379.3 mg, Sugar 25.9 g
BEST EVER THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Beat butter and granulated sugar until fully creamy and incorporated.
- Add in the egg yolk and vanila extract and mix well.
- Add in flour and mix using a wooden spoon or spatula until a dough forms. Cover and refrigerate the dough for 30 minutes up to 2 days.
- When ready to bake, roll a 1-inch ball of dough and set it aside. Repeat with the remaining dough until you have 36 dough balls.
- Roll each ball in the beaten egg and then in the coconut flakes (optional step).
- Place the balls on the baking sheet, leaving a 2-inch space between them.
- Using your thumb, press an indentation into the center of each cookie. Fill the indentation with raspberry jam.
- Bake the cookies in the oven for 9-10 minutes until the bottom of the cookies is golden.
- Cool the cookies on a rack and then serve.
Nutrition Facts : Calories 111 kcal, Carbohydrate 15 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 6 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
COCONUT RASPBERRY COOKIES
With their yummy raspberry centers, these chewy cookies will disappear from your picnic table fast. My mother used to make these, and they were always my favorite. Now my family enjoys them, too. Store the cooled cookies in a sealed container to keep them soft. -Cheryl Giroux, Amherstburg, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky)., Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY THUMBPRINTS
Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.-Linda Harrington, Hudson, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.
Nutrition Facts :
RASPBERRY & COCONUT THUMBPRINT COOKIES
These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea. These mini biscuits are also grain free, gluten free and free from refined sugar. Hope you enjoy!
Provided by hello
Categories Dessert
Time 28m
Yield 14 cookies
Number Of Ingredients 9
Steps:
- In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
- In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
- Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes.
- Preheat the oven to 160C/320°F.
- Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
- Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
- Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
- Store in an airtight container and refrigerate (should last for up to 4 days).
COCONUT THUMBPRINT COOKIES
Make and share this Coconut Thumbprint Cookies recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 35m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter with salt. Gradually beat in sugar. Blend in almond extract. Add flour, a small amount at a time, mixing well after each addition. Stir in coconut and almonds.
- Chill dough.
- Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
- Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
- Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.
Nutrition Facts : Calories 63.6, Fat 3.9, SaturatedFat 2.6, Cholesterol 9, Sodium 38.6, Carbohydrate 6.8, Fiber 0.1, Sugar 2.8, Protein 0.5
RASPBERRY THUMBPRINT MACAROONS
Provided by Food Network Kitchen
Time 40m
Yield about 30 macaroons
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
- Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with the raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
FUDGE RASPBERRY THUMBPRINT COOKIES
Provided by Food Network
Time 57m
Yield 4 dozen (1 3/4-inch) cookies
Number Of Ingredients 12
Steps:
- HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
- BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
- BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
- BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1/2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely.
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Cuisine BakingEstimated Reading Time 3 minsCategory CookieCalories 203 per serving
- With an electric mixer, cream the butter, brown sugar, egg, and vanilla until light and fluffy. Mix in the flour, baking powder and salt.
- Place the cookies on a baking sheet lined with parchment paper. Press down on the centre of the cookies with your thumb, leaving an indent about halfway into the cookie.
RASPBERRY COCONUT THUMBPRINT COOKIES - EASY VEGAN RECIPES
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4.8/5 (4)Total Time 25 minsCategory DessertCalories 123 per serving
- In a food processor combine the margarine, coconut oil, coconut extract, and powdered sugar. Pulse until well combined.
- Place the half cup of shredded coconut in a bowl and and then roll the dough into balls and roll through the shredded coconut before placing on the prepared cookie sheet, about 1" of space between them.
COCONUT-RASPBERRY THUMBPRINTS RECIPE - GRACE PARISI | …
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4/5 Total Time 1 hr 15 minsServings 78
- In a medium bowl, whisk the flour with the coconut, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Wrap the dough in plastic and refrigerate for 15 minutes.
- Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
COCONUT-RASPBERRY THUMBPRINT COOKIES - SENSE & EDIBILITY
From senseandedibility.com
Ratings 1Servings 48Cuisine North AmericanCategory Sweets
- Beat the egg whites until frothy, then set them aside for later. Combine the egg yolks together with the vanilla extract and beat together until smooth. Set this aside.
- In a large mixing bowl, cream together the butter and both of the sugars, using a hand mixer, until light and fluffy- about 7 minutes.
COCONUT-RASPBERRY THUMBPRINTS - DESSERT RECIPES - HOLIDAY ...
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Servings 72Total Time 1 hr 15 minsEstimated Reading Time 1 min
- In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes.
RASPBERRY THUMBPRINT COOKIES WITH ICING - FINDING ZEST
From findingzest.com
4.4/5 (19)Estimated Reading Time 8 minsCategory DessertTotal Time 1 hr 10 mins
- In medium bowl stir together flour, baking powder and salt. In large bowl cream butter, 1/2 cup granulated sugar, and vanilla extract. (Approximately 2 to 3 minutes on speed 3) Add the egg and beat well. Gradually beat in flour mixture. Chill dough for one hour only.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking sheets. (Alternatively you can grease your pans) Place remaining 1/4 cup of sugar in small dish. Roll dough into 1-in. balls. Roll balls into sugar and place 2 inches apart on baking sheets.
- Using your thumb, 1/2 teaspoon rounded measuring spoon or end of a wooden spoon handle make an indentation in the center of each ball. Bake 13-16 minutes or until the edges are slightly browned. Remove to wire racks.
HEALTHY SOFT RASPBERRY THUMBPRINT COOKIES - FIT FOODIE FINDS
From fitfoodiefinds.com
Reviews 9Total Time 41 minsEstimated Reading Time 5 minsCalories 178 per serving
- Add all ingredients for the raspberry filling into a medium sized saucepan and cook over low/medium heat for 25-30 minutes, stirring occasionally. Remove from heat once raspberries have thickened to create a jam and let cool.
- While raspberry filling is cooking, prepare cookies. In a medium bowl, mix together dry ingredients. Set aside.
COCONUT THUMBPRINT COOKIES | CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Cuisine AmericanTotal Time 38 minsCategory Dessert, SnackCalories 108 per serving
- In a large bowl, beat together the room temperature butter, white sugar, and brown sugar until light and creamy, about 3-4 minutes.
- Add in the sweetened flaked coconut, sea salt, and cornstarch. Beat to combine. Finally, add in the flour and mix until JUST combined.
- Lightly pack a one-tablespoon measuring spoon and level it off. This is the exact size of the dough you need! Roll that dough into a ball and place it on a parchment paper-lined tray or plate. Cover and chill for one hour.
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From recipes.net
Cuisine AmericanCategory Jam & SpreadServings 12Total Time 5 mins
- Add the softened butter and powdered sugar to a stand mixer bowl and mix on high with the whisk attachment for about 10 seconds. Scrape down the sides with a spatula.
- Switch to the paddle attachment and add the fresh raspberries to the bowl. Mix on medium speed for 5-10 seconds until the berries break apart, but not burst.
- Dump the butter mixture onto a long sheet of plastic wrap set over a long sheet of foil. Wrap and roll the butter mixture into log, twisting the foil ends as you go to make the log compact. Chill for at least 2 hours until firm and keep refrigerated until ready to use.
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